Job Description
At San Pedro Fish Market, the Fish Monger is responsible for ensuring that our fresh fish is properly cleaned, filleted and displayed while helping the company attain the highest levels of quality control and guest service. This position must follow directions from management and multi-task efficiently. All position responsibilities must be performed in accordance with city, state, federal and Company policy.
Compliance and Service:
- Provide guests with excellent customer service, offering assistance whenever necessary.
- Scale, gut and fillet fresh fish and seafood and properly defrost frozen product.
- Assist with setting up seafood display case ensuring product is rotated properly and the case is visually appealing to guests.
- Maintain appropriate seafood par levels, ensuring the availability of fresh product to maximize sales and minimize waste.
- Prepare components of each dish on our menu using our established San Pedro Fish Market recipes.
- Practice safe knife and food handling skills
- Load and unload inventory keeping the back area, refrigeration units and freezers clean, safe and organized.
- Perform opening, closing and side work ensuring that the opening and closing checklists are properly completed and maintained.
- Retain and provide information and recommendations about our seafood selections including origin and flavor profile.
- Keep an accurate and balanced cash register.
- Maintain a clean and properly sanitized work station.
EDUCATION AND CERTIFICATIONS
- High School Diploma or equivalent.
- No previous work experience required. On-the-job training available.
- Bi-lingual (English/Spanish) highly preferred.
- Current Food Handler’s Card.
KNOWLEDGE, SKILLS, AND ABILITIES
- Use of proper food safety/handling procedures, knife skills, garnishing, fish filleting and sea food preparation.
- Working knowledge of commercial cooking equipment.
- Comfortable working within a team in a fast-paced kitchen environment.
- Ability to communicate professionally and effectively with others.
- Flexibility to work nights, weekends, holidays and overtime.
- Ability to read, write, and comprehend English.
- Ability to read, interpret, and understand an extensive variety of work-related instructions and documents pertaining to Company operations, safety, finance, HR, and payroll.
- Ability to use the Company’s timekeeping system and point of service system.
- Ability and willingness to learn and apply new work skill sets and concepts.
- Working knowledge of city, state, and federal hospitality laws and regulations.